Text 36982, 103 rader
Skriven 2013-05-16 08:51:33 av Dave Drum (1:18/200.0)
     Kommentar till en text av RUTH HANSCHKA (1:123/140)
Ärende: Coffiest??
==================
-=> RUTH HANSCHKA wrote to DAVE DRUM <=-

 ->  SR> I read a story in Fantasy and Science Fiction once about what might
 ->  SR> happen if they made caffeine into a Schedule 1 drug. It was pretty
 ->  SR> funny.

 -> Apparently that's not from the short story by Fred Pohl and Cyril
 -> Kornbluth in "The Space Merchants". The title of the story was
 -> "Coffiest".
 
 -> "Skum-skimming wasn't hard to learn. You got up at dawn. You gulped a
 -> breakfast sliced not long ago from Chicken Little and washed it down
 -> with Coffiest."

 SR> I've never run into that one.  It should probably be on my "find that
 SR> someday" list.

Especially if you like biting satire. "The Space Merchants is a science fiction
novel, written by Frederik Pohl and Cyril M. Kornbluth in 1952. Originally
published in Galaxy Science Fiction magazine as a serial entitled Gravy Planet,
the novel was first published as a single volume (Ballentine Books) in 1953,
and has sold heavily since. It deals satirically with a hyper-developed
consumerism, seen through the eyes of an advertising executive. In 1984, Pohl
published a sequel, The Merchants' War."

OK. Coffiest was not a short story - it was a chapter in the serialised novel.
I read it (along with a lot of other classic SF in the pulps of the time) when
it came out in Galaxy. Other 10 year olds burned their lawn mowing, paper route
and allowance money on comix. Not me. I bought that "worthless trash" (my
Grandmother's estimate) for *MY* mindless escapism.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Streusel Bundt Cake & Coffee Glaze
 Categories: Cakes, Desserts, Grains, Nuts, Dairy
      Yield: 8 Slices
 
MMMMM-------------------------STREUSEL------------------------------
    1/2 c  Brown sugar; packed
    1/2 c  Almonds; toasted, chopped
    3/4 ts Cinnamon
    1/3 c  Old fashioned oats
  1 1/2 ts Instant coffee powder
           +=OR=+
  1 1/2 ts Espresso powder
    1/4 c  Butter; chilled, in pieces

MMMMM---------------------------CAKE--------------------------------
      3 c  Cake flour; sifted
      1 tb Baking powder
      1 c  Whole almonds; toasted
    3/4 c  Unsalted butter; room temp
    1/2 c  Almond paste
  1 2/3 c  Sugar
    1/2 ts Almond extract
      1 c  Milk
      6 lg Egg whites; room temp

MMMMM---------------------------GLAZE-------------------------------
      1 c  Powdered sugar
    1/4 c  Whipping cream
      1 ts Instant coffee powder
    1/3 c  Almonds; toasted, sliced
 
  STREUSEL: Mix all but butter in a small bowl. Add butter
  and rub in with fingertips until well blended. Set aside. 
  
  CAKE: Preheat oven to 350øF/175øC. Butter and flour a
  12-cup Bundt pan. Mix flour and baking powder in a small
  bowl. Finely grind almonds in processor. Using electric
  mixer, beat butter and almond paste in a large bowl until
  blended. Gradually beat in 1-1/3 cups sugar. Continue
  beating until fluffy. Beat in extract. Stir in dry
  ingredients alternately with milk. Mix in ground almonds.

  Using electric mixer fitted with clean dry beaters, beat
  egg whites in another large bowl to medium peaks.
  Gradually add remaining 1/3 cup sugar and beat until stiff
  but not dry. Fold meringue into batter in 2 additions.

  Transfer half the batter to prepared Bundt pan. Sprinkle
  streusel over. Spoon remaining batter over. Bake cake
  until tested done, about 1 hour. Cool in cake pan on rack
  for 20 minutes. Turn cake out onto rack and cool
  completely. 

  (Cake can be made 1 day ahead; cover and let stand at room
  temperature.)
  
  GLAZE: Stir powdered sugar, whipping cream and instant
  coffee powder in a small bowl until well blended. Drizzle
  glaze over cake, allowing to run down sides. Sprinkle cake
  with sliced almonds.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... It's the dull man who is always sure, and the sure man who is always dull.
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